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Nutty spiced couscous with squash and feta

This spicy couscous recipe makes a tasty and filling alternative to your usual shop-bought sandwich.

This spicy couscous recipe makes a tasty and filling alternative to your usual shop-bought sandwich.

Ingredients

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Toss 500g butternut squash, peeled and cubed, and 2 crushed garlic cloves in olive oil. Roast for 30-40 minutes until tender.
Meanwhile, put 100g Belazu barley couscous into a bowl, sprinkle over 1 tsp ras el hanout and the finely grated zest of ½ orange. Pour over 125-150ml hot vegetable stock, cover and leave for 6 minutes.
Fluff up and add 25g toasted almonds and a small handful each of chopped fresh mint and parsley. Add the squash and 75g crumbled feta, and toss together.

This couscous recipe keeps in the fridge for 3-4 days. Vegetarians should use veggie feta.

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